Chocolate Lover's Pie Recipe

Pastry :

• Combine flour and salt in large mixing bowl.
• Cut room temperature shortening into flour with pastry blender or 2 knives until mixture is uniform and shortening resembles large peas.
• Beat egg, water and vinegar together.
• Pour all liquid evenly over flour mixture.
• Stir with fork until all of the mixture is moistened.
• Divide dough in half and shape each into a ball.
• Flatten each into a circle about 4" (10 cm).
• Wrap and chill 15 minutes for easier rolling.
• If not using the second ball of dough, wrap well in plastic wrap and place in freezer bag and freeze for up to 1 month.
• Roll dough on lightly floured board to 1/8" thick (0.3 cm).
• Transfer to 9” (23 cm) pie plate.
• Flute edges.
• Line with foil and pie weights.
• Chill for 30 minutes.
• Preheat oven to 350°F (180°C).
• Bake in preheated oven for 20 to 25 minutes.
• Carefully remove the foil and pie weights and continue baking for 10 to 15 minutes longer, until golden.
• Cool completely prior to filling.

Filling :

• Beat shortening and sugar at medium speed until light and fluffy.
• Beat in eggs, one at a time.
• With a wooden spoon, stir in melted chocolate, espresso powder and vanilla until smooth.
• Add flour and nuts and stir until combined.
• Transfer filling mixture to cooled pie crust.
• Bake for 25 minutes.
• Cool pie completely on wire cooling rack, then refrigerate for at least two hours before serving.